Peach and Blue Cheese Salad with Maple Dressing

This super simple peach salad with maple dressing is a delightful celebration of summer's bounty. Juicy, ripe peaches—at their peak during the season—add a sweet, vibrant contrast to the creamy, tangy blue cheese while he toasted pecans bring a satisfying crunch. This salad is a perfect combination of textures and flavours, making it an elegant and refreshing dish for warm-weather dining. Enjoy it while peaches are in season, capturing the essence of summer in every bite.

Serves 2 as a main

Prep time 10 minutes

Cook time 10. minutes

Ingredients

• 3 peaches

• 2 tbsp olive oil

• 60g pecans

• 150g Gorgonzola

• 25g pack of basil

• 100g rocket, washed

• 2 heads of red chicory

• 1 ½ tsp wholegrain mustard

• 2 tbsp maple syrup

• 2 tsp balsamic vinegar

• Zest and juice of 1 lemon

• 1 tsp each salt and black pepper

  
  

Instructions

1. Heat a griddle pan on high. Destone and slice the peaches into thick wedges, then toss them in 2 tbsp olive oil.

2. Once the griddle is very hot, add the peach slices. Char them for a couple of minutes on each side until grill marks form. Remove the peaches and set them aside.

3. In a frying pan, toast 60g pecans until fragrant, then roughly chop them.

4. Combine 1 ½ tsp wholegrain mustard, 2 tbsp maple syrup, 2 tsp balsamic vinegar, zest and juice of 1 lemon, 1 tsp salt, and 1 tsp black pepper in a jar. Shake well to mix.

5. Arrange 100g rocket on a platter. Slice or chop 2 heads of red chicory and pick the leaves from a 25g pack of basil. Add these to the platter and gently mix the greens.

6. Top the salad with the grilled peaches and toasted pecans.

7. Tear or slice 150g Gorgonzola into small pieces and scatter over the salad. Drizzle the dressing over the top and serve.